The effect of storage temperature on histamine production and the freshness of yellowfin tuna (Thunnus albacares)

Guizani, Nejib; Al-Busaidy, Moza Abdallah; Al-Belushi, Ismail Mohammed; Mothershaw, Ann; Rahman, Mohammad Shafiur

doi:10.1016/j.foodres.2004.09.011

Cited by 100 publications

(77 citation statements)

References 30 publications

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“…Tuna and tuna-like species are important fish species due to their high global economic value and their prevalence in international trade for canning and sashimi (Guizani et al 2005). Yellowfin tuna (Thunnus albacares) are large pelagic fish that prevail in the tropics and subtropics; with landings accounting for about 22% of the world's tuna catch (Guizani et al 2005).…”

Section: Introductionmentioning

confidence: 99%

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Effects of brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna (Thunnus albacares) stored at refrigerated temperature

et al. 2011

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This work evaluated the lipid oxidation and the changes in fatty acids in hot-smoked tuna (Thunnus albacares) as a function of brine concentration. Fresh, commercially harvested tuna fish samples were purchased from a local supermarket. The fish were first immersed for 30 min in a brine solution at 5, 10, or 15% sodium chloride concentration and were then smoked at 50°C for 3 h followed by 1 h at 60°C and 3 h at 105°C. The fish were then dried for 17 h, cooled and stored at 4°C. Oxidative rancidity was measured by the peroxide value (PV), and thiobarbituric acid number (TBA) and fatty acids profile by GC-MS. Oxidative rancidity increased with storage time. The PV and TBARS values were more pronounced for samples immersed in 10% brine solution during the first 27 days of storage, whereas the lowest increase was observed for samples treated with 15% salt. Fatty acid concentration exhibited changes after smoking, and this was varied with salt concentration. The palmitic acid and stearic acid, the two main saturated fatty acids in tuna, increased after smoking at all brine concentration, whereas the contents of oleic acid, eicosapentaenoic acid and docosahexaenoic acid decreased. In conclusion, 15% NaCl-treated tuna gave smoked product with less lipid oxidation and a fatty acid profile comparable to that for 5 and 10% NaCl-treated samples.

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Section: Introductionmentioning

confidence: 99%

“…Yellowfin tuna (Thunnus albacares) are large pelagic fish that prevail in the tropics and subtropics; with landings accounting for about 22% of the world's tuna catch (Guizani et al 2005). They are commercially important in many countries, including Oman, and there is high demand from international markets.…”

Section: Introductionmentioning

confidence: 99%

Effects of brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna (Thunnus albacares) stored at refrigerated temperature

et al. 2011

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“…Total viable counts (TVC; log CFU/g) in tuna dark muscle were similar to those of fresh yellowfin tuna [43]. Guizani et al [44], reported that aerobic mesophilic bacteria and aerobic psychrotrophic bacteria dominate the microbiota on yellowfin tuna, as has been observed in DM. Because of the high water and protein content and neutral pH, dark muscle is an ideal medium for psycrotrophic bacterial growth.…”

Section: Microbiological Qualitymentioning

confidence: 53%

Quality Characteristics of Dark Muscle from Yellowfin Tuna Thunnus albacares to Its Potential Application in the Food Industry

Sánchez‐Zapata¹,

Amensour²,

Oliver³

et al. 2011

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“…Li et al (2013) Thi et al (2013) found total mesophilic counts on raw pangasius fish around 5.1 log CFU/g. Previous studies by Shewan (1977), Guizani et al (2005) and Ercolini et al (2009) have indicated that mesophilic microorganisms are dominant in tropical fish species. The count of psychrotrophic aerobic bacteria found ranged from 6.14 to 8.56 log CFU/g for piramutaba and from 4.52 to 7.24 log CFU/g for butterfly peacock bass (Table 1).…”

Section: Microbiological Characterizationmentioning

confidence: 92%

Microbiota of two species of commercially important fish in the Amazon region (Belm-Par-Brazil): Butterfly peacock bass (Cichla ocellaris) and piramutaba (Brachyplatystoma vailantii)

Damasceno¹,

Pantoja²,

Figueiredo³

et al. 2015

Afr. J. Microbiol. Res.

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The Amazon offers great potential for fishery activities but the fish fauna's specific microbiota is not yet known. This paper identified the bacterial flora composition and the influence of this process on the microbiological spoilage in economically important fish species in the Amazon region: butterfly peacock bass (Cichla ocellaris) and piramutaba (Brachyplatystoma vailantii). To this end, microbiological characterization was performed: counts of total mesophilic aerobic bacteria, psychrotrophic bacteria and coliforms at 35 and 45°C. Bacteria were also isolated through seeding in agar surface using violet red bile glucose (VRBG) for enterobacteria strains and Baird-Parker Agar with egg-yolk tellurite for Staphylococcus species, both with incubation at 36°C for 48 h. The bacteria isolated were identified using the API 20E kit (Enterobacteria), and Gram-positive with API Staph (Staphylococci). Finally, the limit temperature for strain growth was tested using spectrophotometry readings at 554 nm at 10 and 15°C at three different times: 0, 3 and 6 h. The mesophilic aerobic bacteria counts for fresh fish samples ranged from 6.03 -8.23 log CFU/g for piramutaba and 4.52 -7.24 log CFU/g for butterfly peacock bass. The count ranges of psychrotrophic aerobic bacteria found were 6.14 -8.56 log CFU/g and 4.52 -7.24 log CFU/g for piramutaba and butterfly peacock bass, respectively. They also had an average score above 10 3 MPN/g for total coliforms. Sixteen different strains were isolated. The most predominant were Staphylococcus hominis, Staphylococcus aureus, Stenotrophomonas maltophilia and Enterobacter intermedius. When subjected to temperatures of 10 and 15°C, the strains did not achieve growth for 6 h at a 95% significance level.

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The effect of storage temperature on histamine production and the freshness of yellowfin tuna (Thunnus albacares)

Cited by 100 publications

References 30 publications

Effects of brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna (Thunnus albacares) stored at refrigerated temperature

Effects of brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna (Thunnus albacares) stored at refrigerated temperature

Quality Characteristics of Dark Muscle from Yellowfin Tuna Thunnus albacares to Its Potential Application in the Food Industry

Microbiota of two species of commercially important fish in the Amazon region (Belm-Par-Brazil): Butterfly peacock bass (Cichla ocellaris) and piramutaba (Brachyplatystoma vailantii)

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